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The only stew you’ll be in is the one you made. A good casserole recipe is invaluable, especially when you can easily transform it into a French dinner party classic, a spicy chilli and a fragrant Indian curry. Slow-cooking meat in earthenware dishes is a centuries-old technique. The word casserole comes from the French for ‘stew pan’ and can describe both the finished dish and the vessel its cooked in. You want a heavy-based casserole for slow-cooking as it will evenly distribute the heat and prevent the meat and vegetables from sticking and burning on the bottom. Browning the meat is essential to add colour and flavour. Do this in batches as overcrowding the pan can make the meat sweat. The right cuts of meat will make all the difference to your finished dish. Cheaper cuts are often best because they are marbled with fat, and when cooked over long periods the fat melts and bastes the meat, keeping it tender. With beef, go for braising steak, which is part of the rump or flank, or stewing steak, which is from the neck. Also good for casseroles are chuck steak, skirt steak, silverside and topside. Casseroles will freeze for up to 3 months. If you are freezing, though, omit the fresh herbs. Allow the casserole to cool to room temperature. Put in a freezer proof container and pop in the fridge until chilled. Transfer to the freezer and freeze. Defrost in the fridge overnight before reheating until piping hot throughout, then add the fresh herbs to serve. For a classic beef casserole serving six, you will need 1 tbsp vegetable oil, 40g unsalted butter, 1kg braising steak, cut into 4cm cubes, 2 onions, finely chopped, 2 celery sticks, finely chopped, 3 garlic cloves, finely chopped, 2 large carrots, cut into 2cm cubes, 2 tbsp plain flour, 1 tbsp tomato purée, 250ml dry red wine, 500ml hot beef stock, 400g can chopped tomatoes, 2 tbsp chopped fresh oregano or parsley leaves. In a large casserole, heat half the oil and half the butter over a high heat. When hot, brown the beef in 3 batches for 5 minutes per batch or until browned all over. Remove to a bowl using a slotted spoon. Melt the rest of the butter in the remaining oil in the casserole over a low heat. Add the onions, celery, garlic and carrots. Cook, stirring, for 5 minutes, until the onions have softened. Add the flour and tomato purée. Stir and cook for a further minute. Increase the heat and return the beef and its resting juices to the casserole with the wine and cook for 2 minutes or until you have a thickened sauce. Reduce the heat to medium-low. Add the stock and the chopped tomatoes. Stir and season well. Cover and simmer for 1½–1¾ hours, removing the lid for the last 30-45 minutes stirring occasionally, until the beef is tender and the sauce is thick. Stir in the herbs, adjust the seasoning and serve with mashed potato. You can vary the flavourings in this casserole by replacing the red wine with a rich, tasty ale such as Guinness or stout. Look out for chocolate stout, which creates the most delicious sauce when combined with beef. Alternatively, you could try lamb leg steaks, cut into cubes, instead of the beef, and vary the vegetables – pumpkin is great if you’re using lamb. To prepare beef bourguignon for six, you will need 1 tbsp vegetable oil, 40g unsalted butter,1kg braising steak, cut into 4cm cubes, 3 garlic cloves, finely chopped, 6 small, whole peeled shallots, 250g cubed pancetta, 400g halved chestnut or button ,mushrooms, 8 fresh thyme sprigs, 2 tbsp plain flour, 1 tbsp tomato purée, 75cl bottle red wine, 400g can chopped tomatoes, 2 tbsp chopped fresh parsley. In a large casserole, heat half the oil and half the butter over a high heat. When hot, brown the beef in 3 batches for 5 minutes per batch or until browned all over. Next, add the remaining vegetable oil and butter, garlic, shallots, pancetta, mushrooms and fresh thyme sprigs (omit the large onions, celery and carrots from the original recipe). Cook for 10 minutes until everything is golden. Add the flour and tomato purée and cook for 1 minute. Return the meat to the casserole with 75cl bottle red wine (in place of the stock from the original recipe), the canned tomatoes and 2 tbsp chopped fresh flatleaf parsley (instead of oregano). Cook as per the master recipe. Sprinkle with extra chopped fresh parsley and serve with mashed potato. To cook chilli beef with chickpeas for six, you need 1 tbsp vegetable oil, 40g unsalted butter, 1kg braising steak, cut into 4cm cubes, 2 finely chopped onions, 3 finely chopped garlic cloves, 3 finely chopped long red chillies, 1 tbsp ground coriander, 2 tsp ground ginger, 250ml water, 500ml hot beef stock, 400g can chopped tomatoes, 2 x 400g drained and rinsed cans of chickpeas, a handful of coriander leaves. First, follow step 1 of the master recipe, browning the braising steak in batches. Next, add the remaining vegetable oil and butter and cook the onions, garlic, chillies, ground coriander and ground ginger (omit the celery, carrots and flour). Stir over a medium-low heat for 1 minute, until fragrant. Add 250ml water (instead of the wine) with the beef stock and canned tomatoes (omit the tomato purée). Simmer, uncovered, for 1 hour. Add the chickpeas and cook for 30-45 minutes, until the beef is tender. Stir in a handful of coriander leaves (in place of the oregano), season and serve with couscous with lemon zest and extra coriander stirred in. Finally, for beef vindaloo for six, obtain 1 tbsp vegetable oil, 40g unsalted butter, 1kg braising steak, cut into 4cm cubes, 2 finely chopped
onions, 3 finely chopped garlic cloves, 1 tbsp tomato purée, 2 tsp each ground cumin, ground coriander, sweet paprika and garam masala, ½ tsp each ground turmeric, dried chilli flakes and cayenne pepper, 1 tsp yellow mustard seeds, 20 fresh curry leaves, 75ml white wine vinegar, 500ml hot beef stock, 400g can chopped tomatoes. First, follow step 1 of the master recipe, browning the braising steak in batches. Next, add the remaining vegetable oil and butter, the onions, garlic, tomato purée, ground cumin, ground coriander, sweet paprika and garam masala, ground turmeric, dried chilli flakes and cayenne pepper, mustard seeds and curry leaves and cook, stirring, over medium-low heat for 1 minute, until fragrant. (Omit the celery, carrots, flour, wine and oregano.) Add white wine vinegar with the beef stock and canned tomatoes and cook as per master recipe. Serve with wilted spinach and steamed basmati rice. Enjoy! Postagesupermarket A website for everybody to save on international parcel shipping from the UK all around the world, and imports to the UK.